A delightful twist on the classic Chicken Alfredo, featuring a creamy sauce and tender chicken over fettuccine.
Heat a large pot of salted water to a boil.
Adding salt to the water enhances the pasta's flavor.
Cook the fettuccine pasta until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
In a saucepan, melt the butter over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the heavy cream to the melted butter and stir until combined.
Stir continuously to prevent the cream from scorching.
Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
Grate the cheese finely for easier melting.
Season the chicken breasts with salt and pepper, then cook in a skillet until fully cooked and golden brown.
Let the chicken rest for a few minutes before slicing to retain its juices.
Slice the cooked chicken into strips.
Cut the chicken into even strips for uniform presentation.
Combine the cooked pasta, sauce, and chicken in a large bowl, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with freshly chopped parsley and serve immediately.
Use fresh parsley for a burst of color and flavor.
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